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    Nadhrah's Avatar
    Nadhrah Posts: 1, Reputation: 1
    New Member
    		  
    #1

    Feb 11, 2014, 07:51 AM
    No longer free radicals in fried food?
    Free radicals can formed in used cooking oil.
    According to article I had read, it is said that free radicals have short half-life.
    It means, it cannot be put into the container for long time or the free radicals would be no longer present in it.

    But, I confuse; if so, it would be safe to eat food which had been fried deeply in used cooking oil, right? This is because, there is no longer free radicals content in the fried food, after we let it for hours in container.

    If so, is there any alternative to keep the oil to be contain with free radicals? This is because I intent to make research regarding free radicals in reused cooking oil.

    I need more explanation regarding this.
    Thank you.
    neodarwinian's Avatar
    neodarwinian Posts: 74, Reputation: 1
    Junior Member
    		  
    #2

    Feb 11, 2014, 06:47 PM
    O^2-

    That is a free radical. A anion.

    H2O

    One result of these electron hogs interacting with other elements. Not always this innocuous.
    joypulv's Avatar
    joypulv Posts: 21,591, Reputation: 2941
    current pert
    		  
    #3

    Feb 11, 2014, 07:09 PM
    Spanish researchers found that people whose kitchens contained any type of oil that had been reused many times over were more likely to have high blood pressure than people whose cooking oils were changed more frequently.

    A toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when cooking oils are reheated and has been associated with increased risks of stroke, Alzheimers, Huntingtons disease and other health problems.

    My understanding is that free radicals are formed in the heating of the oil, so half life isn't meaningful.
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